August 29, 2021 Brunch - Man on a Raft overboard with ham and cheese. Dinner - Chicken and Zucchini Enchiladas

 August 29, 2021 Brunch - Man on a Raft overboard with ham and cheese. Dinner - Chicken and Zucchini Enchiladas

I awakened at 7;30 and checked the news and Hurricane Ida have reached sustained winds of 160 mph with gusts to 185 mph.

I then switched back and forth from v.  Burnley v. Leeds to the news. The Match was fiercely contested.

At 10:30 we put the cover on the camping van and then Suzette made brunch.  We looked for grits put did not have any so Suzette made a warm open faced sandwich with slices of Jarlsberg cheese melted on slices of whole wheat bread garnished with slices of ham and an egg. We call an egg cooked on a piece of bread a man on a raft.  Unfortunately p, as zsuzette was carrying the dish to our plates the eggs slid off the ham.  So I am compelled to call today’s dish Man on a raft overboard.  We scraped most of the egg up and put it back on the ham, a little worse for wear.  The dish was very tasty even with a ruined egg.

I then lay down to watch Manchester Union beat the Wolverhampton Wanders 1 to 0 in a hotly contested game in which De Gea made two spectacular saves from point blank range to protect the win.

At 3:00 we decided to make red chili chicken and zucchini enchiladas for dinner for Don and Bev, who were driving into town to visit us.

We started by boiling six or seven chicken leg quarters and once they were in the pot of simmering water, I drove to El Super to buy the needed ingredients, including grated Monterrey Jack cheese, requeson, and crema Sin sal.  I also bought pasillla chilis, green onions, broccoli, green beans, yellow onions, limes, mushrooms, blueberries, avocados, cilantro, an eggplant, a 12 pack of Dos Equis beer, and bananas.

When I returned I was tired and lay down for a bit after we brought in the groceries.

At 5:30 I got up to start cooking dinner.  Dinner was one dish of chicken enchiladas.  I stripped the chicken meat from the bone while Suzette chopped zucchini and onion and sautéed them with some cilantro.

We then made the red chili using the Shed recipe, except I added 1 1/2 cup of Clamato juice and 1 1/2 cup instead of 1 cup of tomato juice and two cups of chicken stock.

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Then we soaked 6 corn tortillas in a mixture of chicken stock and red chili sauce to soften them and lined the bottom of a 10 x 15 Pyrex baking dish with the six tortillas.  Then we lay chicken and requeson on the layer of tortillas, then some red chili sauce and then another layer of 6 softened corn tortillas and then on top of that layer of tortillas the zucchini and onions plus some of grated Monterrey Jack cheese and finally another layer of softened corn tortillas and some more Monterrey Jack cheese.  The suzette filled the Pyrex baking dish to the brim with a mixture of red chili and chicken broth.

She then baked the enchiladas in a medium oven for about an hour.  Don and Bev arrived soon after we put the enchiladas into the oven.  Suzette made mojitos for us and we took them outdoors to the gazebo to drink them.

After we finished our drinks and a bit of conversation, we came to check the enchiladas and they were done, so Don and I went to the garage and fetched 5 Dos Equis, which were cold while Suzette cut and plated 4 pieces of enchilada and garnished them beautifully with slices of avocado and dollops of Crema.  

We took our plates and beers to the table in the gazebo and enjoyed a slightly spicy dinner and enjoyed more conversation until I had to come in to avoid being bitten by mosquitoes.

Everyone came about fifteen minutes later and we talked until about 8:30 after we planned the next two day’s activities after which Don and Bev left.

It was a simple dinner that everyone seemed to enjoy.

Bon Appetit